Quick and Easy Pizza Dough

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Make homemade pizza in 35 minutes with this easy pizza dough recipe - soft, chewy crust with crispy edges, ready for your favorite toppings.

Prep Time25

Cook Time10

Total Time35

Course: Main Course

Cuisine: Italian, American

Keyword: neapolitan pizza dough recipe, quick pizza doug recipe, all purpose flour pizza dough

Servings: servings

Calories: 279kcal

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes until the mixture looks foamy.
Add beaten egg, salt, and 2 cups (250g) of flour. Stir until combined and a shaggy dough forms. Add the remaining flour gradually, mixing until the dough pulls away from the sides of the bowl. The dough should be soft but not sticky.
Turn dough onto a floured surface; knead (by hand or using a dough hook in a stand mixer) until smooth and elastic, about 3-5 minutes. The dough should feel soft and springy.
Divide the dough into 2 equal pieces and shape each into a smooth ball.
Preheat oven to 475°F. If using a pizza stone, place it in the oven now to heat.
Cover the dough balls with a clean kitchen towel and let rest for 20 minutes. The dough will puff up slightly but won't double in size.
On a floured surface, gently stretch or roll each dough ball into a 12-inch round. See recipe notes below for tips on how to stretch pizza dough by hand. Transfer to a greased baking sheet, pizza pan, or piece of parchment paper.
Add your favorite pizza sauce, cheese, and toppings.
Bake for 10-12 minutes on the lowest oven rack until the crust is golden brown and the cheese is bubbly. If using a pizza stone, slide the pizza (on parchment if using) directly onto the hot stone.
Let cool for 2-3 minutes before slicing and serving.

Yeast Options: You can use instant yeast instead of active dry yeast- simply skip adding the yeast to the warm water. Instead, mix it directly with the flour in step 2, then add the warm water, oil, and sugar and continue as directed.
Don't Skip the Sugar: The sugar helps activate the yeast for the short rise time. It won't make your pizza crust taste sweet.
Rise Time: You can let the dough rest for as little as 10 minutes if you're in a rush, but 20 minutes gives you the best texture and easier-to-stretch dough.
The Egg: The egg makes this dough extra tender and gives it a beautiful golden color. It's what makes this pizza dough unique!

How to Stretch Pizza Dough by Hand:

Start with a disc: Place your dough ball on a lightly floured surface. Use your fingertips to gently press the dough into a flat disc about 6 inches across, leaving a slightly thicker edge around the border for the crust.
Lift and rotate: Pick up the dough disc and drape it over your knuckles (make loose fists with both hands). Hold your hands about 2-3 inches apart under the center of the dough.
Stretch gently: Let gravity do most of the work. Slowly move your hands apart while rotating the dough in a circular motion. The dough will naturally stretch as it hangs. Keep your knuckles under the dough, not your fingertips, to avoid poking holes.
Keep rotating: Continue turning the dough as you gently pull your hands farther apart. Work your way around the circle, always keeping the edge slightly thicker than the center.
Finish on the counter: Once the dough is about 10-11 inches, lay it back on your floured surface. Use your fingertips to gently press and stretch it to the final 12-inch size.

Recipe Variations:

Garlic Pizza Crust: Add 1 teaspoon garlic powder to the flour mixture.
Herb Pizza Crust: Mix in 1 tablespoon Italian seasoning or 2 teaspoons dried basil and oregano.
Whole Wheat: Replace up to half the bread flour with whole wheat flour for a heartier crust.
Cheesy Crust: Brush the edges with olive oil and sprinkle with parmesan cheese before baking.

Storing Instructions:

Room Temperature: Store baked pizza covered at room temperature for up to 2 days. Reheat in a 350°F oven for 5-8 minutes.
Unbaked Dough: After step 4, wrap dough balls tightly in plastic wrap and refrigerate for up to 24 hours. Let come to room temperature (about 30 minutes) before rolling out.

Freezing Instructions:

Unbaked Dough: After shaping into balls in step 4, wrap each ball tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then let sit at room temperature for 30 minutes before using.
Baked Pizza: Freeze cooled pizza slices in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 10-12 minutes.